Bayou's Freshwater Fondue
2 tablespoons olive oil
6 ounces peeled and deveined shrimp, chopped
4 ounces chopped jumbo lump crab meat
4 ounces chopped scallops or crawfish
3 ounces baby spinach
1 tablespoon minced garlic
1 teaspoon Bayou's Herb & Season Alabama Creek Creole Seasoning
1 cup sliced fresh mushrooms
½ cup dry white cooking wine
¼ cup shredded Parmesan cheese
Garnish with parsely
Cheese Fondue Sauce:
1 stick butter
1/3 cup Bayou's Herb & Season Ground Arrowroot
2 cups heavy whipping cream
2 cups chicken stock
1 teaspoon Bayou's Herb & Season Kosher Salt
½ teaspoon Bayou's Herb & Season White Pepper
4 ounces Gruyere cheese, diced
4 ounces shredded cheddar cheese
In medium saucepan, melt butter over low heat. Add flour and whisk until incorporated. Add cream and stock slowly, while continuing to whisk. Bring just to a simmer. Add cheeses, a little at a time, and continue to whisk until fondue sauce is thick and smooth. Turn off heat and set aside.
In separate medium saucepan, heat oil over medium heat. Add seafood, stirring regularly.
After 2 minutes, add garlic and Bayou's Herb & Season Alabama Creek Creole Seasoning. Add mushrooms, baby spinach and stir.
Add wine and bring just to a simmer.
Add reserved fondue sauce to pan. Continue to stir until seafood, mushroom mixture is fully incorporated into fondue sauce.
Preheat oven to 350 degrees.
Remove sauce from heat and transfer mixture to 3-quart ovenproof baking dish.
Top with Parmesan cheese and bake, uncovered, in preheated oven 5-7 minutes or until cheese browns and edges begin to bubble. Remove from oven and serve hot with crusty French bread for dipping.